Lentils with Chorizo

Gluten Free
Lentils with Chorizo
50 min.
5
141kcal

Suggestions

Looking for a delicious and gluten-free appetizer that's sure to impress your guests? Look no further than this Lentils with Chorizo recipe! This flavorful dish is perfect for those who enjoy bold and savory flavors, and it's incredibly easy to make. Ready in just 50 minutes, this recipe serves 5 people and clocks in at only 141 calories per serving. Whether you're hosting a dinner party, attending a potluck, or simply looking for a tasty snack, this Lentils with Chorizo recipe is sure to be a hit. With its combination of tender lentils, smoky chorizo, and crispy bacon, it's the ultimate comfort food. So why not give it a try and treat your taste buds to a culinary adventure?

Ingredients

  • slices bacon 
  • cube chicken bouillon 
  • 0.5 bunch cilantro leaves chopped
  • teaspoons cotija cheese divided crumbled
  • 0.1 teaspoon cumin 
  • cloves garlic minced
  •  roma tomatoes diced (plum)
  • teaspoons cream sour divided
  • 0.5 cup water 
  • small onion diced white

Equipment

  • bowl
  • frying pan
  • pot
  • blender
  • kitchen towels

Directions

  1. Rinse lentils; place in large pot.
  2. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
  3. While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes.
  4. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes.
  5. Remove bacon, leaving drippings in pan. Chop bacon.
  6. Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
  7. Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes.
  8. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.

Nutrition Facts

Calories141kcal
Protein12.74%
Fat78.89%
Carbs8.37%

Properties

Glycemic Index
31.8
Glycemic Load
0.58
Inflammation Score
-2
Nutrition Score
3.6095651984215%

Flavonoids

Naringenin
0.08mg
Isorhamnetin
0.7mg
Kaempferol
0.11mg
Myricetin
0.04mg
Quercetin
3.36mg

Nutrients percent of daily need

Calories:141.07kcal
7.05%
Fat:12.37g
19.04%
Saturated Fat:4.58g
28.63%
Carbohydrates:2.95g
0.98%
Net Carbohydrates:2.51g
0.91%
Sugar:1.08g
1.2%
Cholesterol:24.17mg
8.06%
Sodium:236.02mg
10.26%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.5g
8.99%
Selenium:6.44µg
9.21%
Vitamin B6:0.14mg
6.79%
Phosphorus:67.18mg
6.72%
Vitamin B1:0.1mg
6.37%
Vitamin B3:1.22mg
6.12%
Vitamin B2:0.08mg
4.63%
Vitamin A:213.79IU
4.28%
Vitamin C:3.37mg
4.08%
Calcium:38.01mg
3.8%
Vitamin B12:0.22µg
3.73%
Zinc:0.53mg
3.56%
Vitamin K:3.69µg
3.51%
Potassium:120.04mg
3.43%
Manganese:0.06mg
3.1%
Vitamin B5:0.25mg
2.48%
Magnesium:8.2mg
2.05%
Copper:0.04mg
1.79%
Fiber:0.44g
1.76%
Folate:6.88µg
1.72%
Vitamin E:0.23mg
1.53%
Iron:0.27mg
1.52%
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